Spätzle are a very typical dish for the Swabian region. Mostly eaten as a side dish, but also as a main course, this pasta made from flour and fresh egg. The special feature is the preparation: the scraping.

The moist dough is pressedwith the help of a spaetzle press.Advertising (Spätzleschwob) or by scraping the dough on a spaetzle board with a spaetzle scraper.Advertising put directly into boiling water. The spaetzle can be eaten solo or as a side dish.

Spaetzle on a plate

Recipe spaetzle

Originally, the spaetzle are scraped from the spaetzle board. If you can’t manage this yet, you can use a spaetzle press.
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Course: main dish, side dish
Cuisine: South Germany, Swabian
Keyword: neutral, savoury
Difficulty: Experienced
Total Time: 1 hour 30 minutes

Ingredients & Shopping list

  • 500 g flour
  • 5 eggs
  • 1 tsp salt
  • 150-200 ml water


  • Mix flour, eggs, water and salt until a dough is formed.
  • Beat this dough until it bubbles.
  • Then let the dough rest in a bowl covered for 30 minutes.
  • To cook, first bring water to the boil with a little salt in a large enough pot.
  • Put some of the dough on a spaetzle board and quickly scrape small pieces with a sharp knife directly into the boiling water. You can also use a latex scraper for this. Repeat this until the dough is all gone.
  • The spaetzle are ready when they rise to the surface. Remove with a slotted spoon and drain briefly.

Tips & Hints

To serve, you can sprinkle breadcrumbs toasted in butter.
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